Crispy Roasted Chickpeas
Crispy chickpeas rely on absolute dryness before hitting the heat. Toss rinsed and thoroughly dried beans with a neutral oil and salt, then roast at high heat until they rattle against the pan like pebbles.
Moisture is the enemy of the crunch.
If you don't get the skins completely dry, they will steam rather than crisp. Give yourself the extra five minutes to pat them down thoroughly.
- rimmed baking sheet
- kitchen towels
- mixing bowl
What goes in.
- 15 ozcanned chickpeas
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspfine sea salt
The Towel Roll
Spread the rinsed chickpeas on a clean kitchen towel and roll them firmly under your palms; the friction removes excess moisture and stubborn loose skins.
The method.
Preheat the oven
Set your oven to 400°F (200°C) and place the rack in the center position.
Dry the chickpeas
Drain the chickpeas and rinse them well. Spread them on a dry towel and pat until they look matte, not shiny or wet.
Season
Transfer the dried beans to a bowl. Toss with the oil until every surface is coated, then sprinkle with salt.
Roast
Spread in a single layer on a baking sheet. Roast for 30 to 40 minutes, shaking the pan every 10 minutes to ensure even browning.
Cool
Turn the oven off and leave the door slightly ajar for 10 minutes. The residual heat finishes the crisping process.
Other turns to take.
Smoked Paprika
Toss with 1/2 teaspoon of smoked paprika immediately after removing them from the oven while the oil is still warm.
Lemon-Herb
Finish with a dusting of dried oregano and lemon zest once the chickpeas have cooled slightly.
When it doesn't go to plan.
Discard any loose skins that come off during the drying process, as they tend to burn before the bean crisps.
Use a heavy-duty rimmed baking sheet; thinner pans often lead to uneven heat distribution.
Do not add spices until the final few minutes of roasting, otherwise the dried herbs or spices will scorch.
The ones that keep coming up.
Why did my chickpeas go soft after a few hours?
Chickpeas are hygroscopic, meaning they pull moisture from the air. Keep them in an airtight container only after they have reached room temperature.
Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked and completely drained first. Canned are preferred for the consistent texture needed for crisping.
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